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Just Can't Get Enough Gazpacho


Prep Time

1 hour + 2-hour chill time

Prep Notes

Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different.

How to Peel a Tomato:

1. Fill a large pot halfway full of water and bring to a boil

2. Fill a large bowl with ice and water

3. Cut a small X on the bottom of the tomato

4. Drop tomato into the boiling water for 15 seconds

5. Move tomato to the ice water for 1 minute

6. Pat dry and peel!

**Chop all vegetables into bite-sized/small-dice chunks

Yields

8 servings

Ingredients

3 pounds ripe tomatoes, peeled, seeded, and chopped

1 cup tomato juice (squeeze from the tomato leftovers or use bottled)

3 medium cucumbers, peeled, seeded, and chopped

1 red/orange bell pepper, chopped

1 roasted red pepper, peeled and chopped

1 small red onion, chopped

1 small jalapeno, seeded and chopped

2 heaping Tbsp minced garlic

3 Tbsp almond meal

1/3 cup extra virgin olive oil

2 limes, juiced

1 Tbsp balsamic vinegar

1 Tbsp Worcestershire sauce (can sub tamari)

1 tsp ground cumin

1/8 cup chopped fresh parsley

sea salt and freshly ground black pepper, to taste



Directions

1. Mix together all ingredients in a large bowl

2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds

3. Return to bowl and stir

4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds

5. Return to bowl and stir

6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree.

7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld.


Notes

Serve with freshly chopped basil and sour cream or greek yogurt, if desired

Credit

Tricia Wingard, Tricia on Track